These Are The People Who Haul Our Food Across America
Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp
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It's really a 24-hour operation,\" says Cody Blankenship, owner of 4BTrucking, which operates out of Waco, Texas. He logs about 100,000 miles a year on the road. A planned run during harvest time this year will keep him away from home, and his young daughters, for a five-week stretch.","publishDate":1441574553,"status":"inherit","parent":100134,"modified":1441574736,"caption":"\"Trucking is not a 9 to 5 job. It's really a 24-hour operation,\" says Cody Blankenship, owner of 4BTrucking, which operates out of Waco, Texas. He logs about 100,000 miles a year on the road. A planned run during harvest time this year will keep him away from home, and his young daughters, for a five-week stretch.","credit":"Courtesy of overdriveonline.com ","description":"\"Trucking is not a 9 to 5 job. It's really a 24-hour operation,\" says Cody Blankenship, owner of 4BTrucking, which operates out of Waco, Texas. He logs about 100,000 miles a year on the road. A planned run during harvest time this year will keep him away from home, and his young daughters, for a five-week stretch.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4-400x266.jpg","width":400,"height":266,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4-800x531.jpg","width":800,"height":531,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3_custom-f2442e70146be7c97db35abd8c5c152a424e12b4.jpg","width":800,"height":531}},"fetchFailed":false,"isLoading":false},"bayareabites_85352":{"type":"attachments","id":"bayareabites_85352","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"85352","found":true},"title":"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply.","publishDate":1406742565,"status":"inherit","parent":85351,"modified":1406742565,"caption":"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov","credit":null,"description":"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg","width":3294,"height":2198}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_116469":{"type":"authors","id":"byline_bayareabites_116469","meta":{"override":true},"slug":"byline_bayareabites_116469","name":"\u003ca href=\"http://civileats.com/author/grain/\">Grain\u003c/a> and \u003ca href=\"http://civileats.com/author/rpatel/\">Raj Patel\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","isLoading":false},"byline_bayareabites_100134":{"type":"authors","id":"byline_bayareabites_100134","meta":{"override":true},"slug":"byline_bayareabites_100134","name":"Anne Bramley, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_85351":{"type":"authors","id":"byline_bayareabites_85351","meta":{"override":true},"slug":"byline_bayareabites_85351","name":"April Fulton","isLoading":false}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_116469":{"type":"posts","id":"bayareabites_116469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116469","score":null,"sort":[1490976163000]},"guestAuthors":[],"slug":"the-global-dangers-of-industrial-meat","title":"The Global Dangers of Industrial Meat","publishDate":1490976163,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The world’s largest beef manufacturer is in trouble. \u003ca href=\"https://www.bloomberg.com/news/articles/2017-03-17/brazil-meat-producers-jbs-brf-probed-in-alleged-bribery-scheme\">Reports have emerged\u003c/a> that employees in over a dozen plants knowingly packed rancid meat, covering up the smell with acid, slabs of which were then sold on to schools and Walmart.\u003c/p>\n\u003cp>All this happened not in the U.S., though, but in Brazil, headquarters to meatpacking giant JBS. Named for its founder, Jose Batista Sobrinho, the company turns over almost as much as the next three largest U.S. beef producers—Tyson, Cargill, and National Beef—combined.\u003c/p>\n\u003cp>In response, Egypt has already banned Brazilian beef, and U.S. Senator John Tester (D-Montana) recently introduced legislation to prevent Brazilian beef from entering into the country, even as JBS \u003ca href=\"http://agnetwest.com/2017/03/27/jbs-suspends-brazil-product-meat-scandal/\">suspended meat production\u003c/a> at 33 of its 36 Brazilian meatpacking plants.\u003c/p>\n\u003cp>But choosing “America First” for your steak misses two far larger points. The Brazilian giant is simply striving \u003ca href=\"https://www.bloomberg.com/news/articles/2013-09-19/brazilian-meatpacker-jbs-wrangles-the-u-dot-s-dot-beef-industry\">to adopt ideas from, and buy out companies\u003c/a> in, the U.S. meat industry. \u003ca href=\"http://jbssa.com/about/history/\">Pilgrim’s, Cargill’s pork business and Smithfield’s beef operation\u003c/a> have been acquired by what Bloomberg once called \u003ca href=\"https://seekingalpha.com/article/3086336-jbs-corporation-getting-to-know-one-of-the-largest-food-companies-in-the-world\">the world’s second largest packaged food company\u003c/a> (behind Nestlé).\u003c/p>\n\u003cp>And even if you could stop the import of dodgy sausage, you still couldn’t avoid the bigger planetary impact of the beef industry, because it’s airborne. According to the UN Food and Agriculture Organization (FAO), meat and dairy production alone now generates \u003ca href=\"http://www.fao.org/Newsroom/en/news/2006/1000448/index.html\">more greenhouse gas emissions\u003c/a> than all the world’s transport combined.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Much of the greenhouse gas emissions generated by industrial livestock occur indirectly, through the production of grains to feed to animals that then get fed to humans. In 2010, about one-third of all cereals on Earth went to animal feed, and the FAO predicts this figure will reach \u003ca href=\"http://www.fao.org/cfs/cfs-hlpe/reports/report-10-elaboration-process/en/\">50 percent\u003c/a> by 2050. More feed means more land under cultivation. And feed crops like soybean, maize, and sorghum are usually grown with chemical fertilizers, \u003ca href=\"http://www.nature.com/ngeo/journal/v1/n10/pdf/ngeo325.pdf\">themselves another potent source of greenhouse gas emissions.\u003c/a>\u003c/p>\n\u003cp>Meanwhile, consumption is soaring, made possible by widespread marketing and producing meat that’s cheap to buy—even if those low prices are made possible through dangerous and poorly paid jobs, lax environmental practices, corporate subsidies, and dreadful living conditions for animals. If current trends continue, the FAO predicts world meat consumption will grow a further 76 percent by 2050. If, on the other hand, people kept their level of meat consumption to the World Health Organization’s recommended guidelines, the world could reduce \u003ca href=\"http://ehp.niehs.nih.gov/isee/2016-o-035-3305/\">40 percent\u003c/a> of all current greenhouse gas emissions.\u003c/p>\n\u003cp>Unsurprisingly, this advice hasn’t been well received by the meat, fertilizer, pesticide, and processing industries. Industrial meat concerns \u003ca href=\"https://www.theguardian.com/environment/2010/sep/22/food-firms-lobbying-samuel-jutzi\">blasted the FAO\u003c/a> after they put out a report in 2006 on the role of livestock in the climate crisis. “You wouldn’t believe how much we were attacked,” said Samuel Jutzi, director of the animal production and health division this UN agency. The FAO soon buckled under the pressure and agreed to establish a \u003ca href=\"https://bittman.blogs.nytimes.com/2012/07/11/fao-yields-to-meat-industry-pressure-on-climate-change/?_r=0\">partnership\u003c/a> with the meat industry’s main lobby groups and shifted the focus of its work accordingly.\u003c/p>\n\u003cp>Canadian academic \u003ca href=\"http://ecologicalhoofprint.org/\">Tony Weis\u003c/a> has a term for what’s happening here: the world’s diet, food system, and food policy are being “meatified.” The corporations doing it are increasingly based in the global South, where most of the world’s future industrial meat eaters live, and those firms are doing roaring business.\u003c/p>\n\u003cp>For example, a \u003ca href=\"https://www.grain.org/article/entries/5639-grabbing-the-bull-by-the-horns-it-s-time-to-cut-industrial-meat-and-dairy-to-save-the-climate\">recent report by GRAIN shows\u003c/a> that JBS is also the world’s largest poultry producer. The world’s largest pork producer is the Chinese WH Group, and France’s Lactalis Group is the world’s largest dairy producer. These firms, together with more-established U.S. and European ones, work hard to increase their control over the market: They blunt domestic government attempts to regulate them, they spur demand across the world, and they destroy the livestock practices of small-scale farmers in the process.\u003c/p>\n\u003cp>\u003cstrong>Propping Up the Meat Market\u003c/strong>\u003c/p>\n\u003cp>When Germany drafted guidelines to reduce meat consumption, demonstrating that a 50 percent cut by 2030 would be “crucial to climate protection,” the industry lobbied. Hard. By the November 2016 launch date, the country’s climate change plan \u003ca href=\"https://www.cleanenergywire.org/factsheets/germanys-trimmed-down-climate-action-plan\">had been gutted\u003c/a>, and stripped of any reference at all to greenhouse gases in the agriculture sector. Similar stories can be told of U.S. efforts and those, predictably, in Brazil.\u003c/p>\n\u003cp>Despite industry opposition to certain kinds of regulation, they’re very happy to suck at the teat of government subsidy. In 2013, OECD countries \u003ca href=\"https://www.chathamhouse.org/publication/livestock-climate-change-forgotten-sector-global-public-opinion-meat-and-dairy\">dished out\u003c/a> $53 billion to livestock producers, with the EU paying $731 million to its cattle industry alone The same year, the U.S. Department of Agriculture \u003ca href=\"http://www.pcrm.org/sites/default/files/pdfs/Who's-Making-Money-from-Overweight-Kids.pdf\">paid more than $500 million to just 62 producers\u003c/a> (starting with Tyson Foods) in order to get meat and dairy on school meal trays, compared to just a fraction of that to fruit and vegetable suppliers.\u003c/p>\n\u003cp>But the big guns in the industry’s arsenal are “free trade” agreements. These trade deals \u003ca href=\"https://www.grain.org/e/5639\">artificially prop up production and consumption\u003c/a> by promoting the dumping of cheap meat and dairy into poor countries’ economies. They include clauses that eliminate protections for local farmers from foreign competitors. They also make it illegal to grant preference to local suppliers or products and they make government regulations subject to investor-state dispute settlement under which a foreign company can sue governments that adopt social or environmental legislation that they think undermines their profits.\u003c/p>\n\u003cfigure id=\"attachment_116472\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/170329-meat-2.jpg\" alt=\"Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\" width=\"1200\" height=\"808\" class=\"size-full wp-image-116472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\u003c/figcaption>\u003c/figure>\n\u003cp>Not all meat production is the same, of course. Small scale mixed farmers and herders who graze animals on land where crops often cannot be grown are the sustainable old-guard. Their production and consumption systems contribute relatively few greenhouse gases, while improving family nutrition and livelihoods and forming an integral part of people’s cultural and religious traditions.\u003c/p>\n\u003cp>But even if they’re better for the planet, small-scale farmers and ranchers don’t have the political clout that industry has. Factory farms are the most rapidly growing segment of meat and dairy production, accounting for \u003ca href=\"http://www.worldwatch.org/rising-number-farm-animals-poses-environmental-and-public-health-risks-0\">80 percent of the growth\u003c/a> of global meat and dairy in recent years. Industrial livestock production has grown at twice the annual rate of traditional, diversified farming systems, and at more than six times the annual growth rate of production based on grazing.\u003c/p>\n\u003cp>\u003cstrong>Change is Possible\u003c/strong>\u003c/p>\n\u003cp>Yet it’s not unimaginable to shift, at scale, away from industrial meat. Last month, Friends of the Earth and Oakland Unified School District\u003ca href=\"http://civileats.com/2017/03/09/less-meat-better-food-happier-kids-oakland-unified-reinvents-its-school-lunch/\"> published the result\u003c/a> of a unique two-year experiment. The district reduced animal protein on school menus by 30 percent while increasing fruit, vegetables, and legumes. When kids ate meat, it came from local organic producers. The result: a 14 percent reduction in the school’s food carbon footprint and $42,000 savings in the cost of the meals. Perhaps most remarkable: the children reported increased satisfaction with the healthy, regionally sourced meals.\u003c/p>\n\u003cp>The Oakland school initiative is smart and, unlike the U.S. meat industry’s practices, deserves to be shared and spread widely. But we can’t just default to letting our children solve climate change for us. Voting with one’s fork or school menu is important, but that alone won’t restore small-scale production, and it won’t detoxify agricultural politics of corporate influence. Larger-scale policy change is vital. Some governments—including \u003ca href=\"http://www.jordbruksverket.se/download/18.5df17f1c13c13e5bc4f800039403/En+h%8Cllbar+k%9Attkonsumtion.pdf\">Sweden\u003c/a>, the \u003ca href=\"http://www.triplepundit.com/2016/03/cut-meat-say-new-netherlands-dietary-guidelines/\">Netherlands\u003c/a> and \u003ca href=\"https://www.theguardian.com/world/2016/jun/20/chinas-meat-consumption-climate-change\">China\u003c/a>—have started formulating recommendations that people eat less meat in the interest of reducing climate emissions.\u003c/p>\n\u003cp>De-meatifying the world will require more from legislators, and more from consumers. It will mean rejecting the meat-marketing and the fertilizer, feed, and fossil fuel industries, too. It will mean pushing back on the trade agreements of which these industries are so fond—and doing so without backing into the nationalism of the right. (It is striking that earlier this year we saw \u003ca href=\"https://www.facebook.com/TomiLahren/videos/1190032107756641/\">a Trump supporter\u003c/a> go head-to-head against \u003ca href=\"https://www.facebook.com/BeefUSA/videos/vb.119381467680/10154282483617681/?type=3&theater\">the U.S. meatpacking industry\u003c/a> in defense of sustainable beef.)\u003c/p>\n\u003cp>The rift between the left and the right around climate change turns on whether you think industrial meatification is an unintended consequence of the food system or its embodiment. If it’s no accident that today’s food system exploits animals, humans and nature, then it’s clear that a radically transformed system—one that moves beyond capitalism—is what’s needed.\u003c/p>\n\u003cp>Buying America First won’t save us from the worst of Big Meat. But it looks as if there are \u003ca href=\"https://www.r-calfusa.com/\">many\u003c/a>\u003ca href=\"http://www.worc.org/\">ranchers\u003c/a>, educators, and \u003ca href=\"http://nffc.net/\">small-scale farmers\u003c/a> who are ready to take a more radical stand. If consumers are ready to boycott Big Meat for good, permanently choosing to support sustainable animal raising by paying more for it, there’s hope for us all.\u003c/p>\n\u003cp>\u003cstrong>About the Authors\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.grain.org/\">GRAIN\u003c/a> is a small, international non-profit collective that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Raj Patel is an activist, academic and author of Stuffed and Starved and The Value of Nothing. You can follow him on \u003ca href=\"https://twitter.com/_RajPatel\">Twitter\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Through lobbying, marketing, and proselytizing about cheap meat, the global meat industry is working hard to keep industrially produced meat on the menu, sometimes with disastrous consequences.","status":"publish","parent":0,"modified":1490976163,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1583},"headData":{"title":"The Global Dangers of Industrial Meat | KQED","description":"Through lobbying, marketing, and proselytizing about cheap meat, the global meat industry is working hard to keep industrially produced meat on the menu, sometimes with disastrous consequences.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Global Dangers of Industrial Meat","datePublished":"2017-03-31T16:02:43.000Z","dateModified":"2017-03-31T16:02:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116469 https://ww2.kqed.org/bayareabites/?p=116469","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/31/the-global-dangers-of-industrial-meat/","disqusTitle":"The Global Dangers of Industrial Meat","nprByline":"\u003ca href=\"http://civileats.com/author/grain/\">Grain\u003c/a> and \u003ca href=\"http://civileats.com/author/rpatel/\">Raj Patel\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/116469/the-global-dangers-of-industrial-meat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The world’s largest beef manufacturer is in trouble. \u003ca href=\"https://www.bloomberg.com/news/articles/2017-03-17/brazil-meat-producers-jbs-brf-probed-in-alleged-bribery-scheme\">Reports have emerged\u003c/a> that employees in over a dozen plants knowingly packed rancid meat, covering up the smell with acid, slabs of which were then sold on to schools and Walmart.\u003c/p>\n\u003cp>All this happened not in the U.S., though, but in Brazil, headquarters to meatpacking giant JBS. Named for its founder, Jose Batista Sobrinho, the company turns over almost as much as the next three largest U.S. beef producers—Tyson, Cargill, and National Beef—combined.\u003c/p>\n\u003cp>In response, Egypt has already banned Brazilian beef, and U.S. Senator John Tester (D-Montana) recently introduced legislation to prevent Brazilian beef from entering into the country, even as JBS \u003ca href=\"http://agnetwest.com/2017/03/27/jbs-suspends-brazil-product-meat-scandal/\">suspended meat production\u003c/a> at 33 of its 36 Brazilian meatpacking plants.\u003c/p>\n\u003cp>But choosing “America First” for your steak misses two far larger points. The Brazilian giant is simply striving \u003ca href=\"https://www.bloomberg.com/news/articles/2013-09-19/brazilian-meatpacker-jbs-wrangles-the-u-dot-s-dot-beef-industry\">to adopt ideas from, and buy out companies\u003c/a> in, the U.S. meat industry. \u003ca href=\"http://jbssa.com/about/history/\">Pilgrim’s, Cargill’s pork business and Smithfield’s beef operation\u003c/a> have been acquired by what Bloomberg once called \u003ca href=\"https://seekingalpha.com/article/3086336-jbs-corporation-getting-to-know-one-of-the-largest-food-companies-in-the-world\">the world’s second largest packaged food company\u003c/a> (behind Nestlé).\u003c/p>\n\u003cp>And even if you could stop the import of dodgy sausage, you still couldn’t avoid the bigger planetary impact of the beef industry, because it’s airborne. According to the UN Food and Agriculture Organization (FAO), meat and dairy production alone now generates \u003ca href=\"http://www.fao.org/Newsroom/en/news/2006/1000448/index.html\">more greenhouse gas emissions\u003c/a> than all the world’s transport combined.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Much of the greenhouse gas emissions generated by industrial livestock occur indirectly, through the production of grains to feed to animals that then get fed to humans. In 2010, about one-third of all cereals on Earth went to animal feed, and the FAO predicts this figure will reach \u003ca href=\"http://www.fao.org/cfs/cfs-hlpe/reports/report-10-elaboration-process/en/\">50 percent\u003c/a> by 2050. More feed means more land under cultivation. And feed crops like soybean, maize, and sorghum are usually grown with chemical fertilizers, \u003ca href=\"http://www.nature.com/ngeo/journal/v1/n10/pdf/ngeo325.pdf\">themselves another potent source of greenhouse gas emissions.\u003c/a>\u003c/p>\n\u003cp>Meanwhile, consumption is soaring, made possible by widespread marketing and producing meat that’s cheap to buy—even if those low prices are made possible through dangerous and poorly paid jobs, lax environmental practices, corporate subsidies, and dreadful living conditions for animals. If current trends continue, the FAO predicts world meat consumption will grow a further 76 percent by 2050. If, on the other hand, people kept their level of meat consumption to the World Health Organization’s recommended guidelines, the world could reduce \u003ca href=\"http://ehp.niehs.nih.gov/isee/2016-o-035-3305/\">40 percent\u003c/a> of all current greenhouse gas emissions.\u003c/p>\n\u003cp>Unsurprisingly, this advice hasn’t been well received by the meat, fertilizer, pesticide, and processing industries. Industrial meat concerns \u003ca href=\"https://www.theguardian.com/environment/2010/sep/22/food-firms-lobbying-samuel-jutzi\">blasted the FAO\u003c/a> after they put out a report in 2006 on the role of livestock in the climate crisis. “You wouldn’t believe how much we were attacked,” said Samuel Jutzi, director of the animal production and health division this UN agency. The FAO soon buckled under the pressure and agreed to establish a \u003ca href=\"https://bittman.blogs.nytimes.com/2012/07/11/fao-yields-to-meat-industry-pressure-on-climate-change/?_r=0\">partnership\u003c/a> with the meat industry’s main lobby groups and shifted the focus of its work accordingly.\u003c/p>\n\u003cp>Canadian academic \u003ca href=\"http://ecologicalhoofprint.org/\">Tony Weis\u003c/a> has a term for what’s happening here: the world’s diet, food system, and food policy are being “meatified.” The corporations doing it are increasingly based in the global South, where most of the world’s future industrial meat eaters live, and those firms are doing roaring business.\u003c/p>\n\u003cp>For example, a \u003ca href=\"https://www.grain.org/article/entries/5639-grabbing-the-bull-by-the-horns-it-s-time-to-cut-industrial-meat-and-dairy-to-save-the-climate\">recent report by GRAIN shows\u003c/a> that JBS is also the world’s largest poultry producer. The world’s largest pork producer is the Chinese WH Group, and France’s Lactalis Group is the world’s largest dairy producer. These firms, together with more-established U.S. and European ones, work hard to increase their control over the market: They blunt domestic government attempts to regulate them, they spur demand across the world, and they destroy the livestock practices of small-scale farmers in the process.\u003c/p>\n\u003cp>\u003cstrong>Propping Up the Meat Market\u003c/strong>\u003c/p>\n\u003cp>When Germany drafted guidelines to reduce meat consumption, demonstrating that a 50 percent cut by 2030 would be “crucial to climate protection,” the industry lobbied. Hard. By the November 2016 launch date, the country’s climate change plan \u003ca href=\"https://www.cleanenergywire.org/factsheets/germanys-trimmed-down-climate-action-plan\">had been gutted\u003c/a>, and stripped of any reference at all to greenhouse gases in the agriculture sector. Similar stories can be told of U.S. efforts and those, predictably, in Brazil.\u003c/p>\n\u003cp>Despite industry opposition to certain kinds of regulation, they’re very happy to suck at the teat of government subsidy. In 2013, OECD countries \u003ca href=\"https://www.chathamhouse.org/publication/livestock-climate-change-forgotten-sector-global-public-opinion-meat-and-dairy\">dished out\u003c/a> $53 billion to livestock producers, with the EU paying $731 million to its cattle industry alone The same year, the U.S. Department of Agriculture \u003ca href=\"http://www.pcrm.org/sites/default/files/pdfs/Who's-Making-Money-from-Overweight-Kids.pdf\">paid more than $500 million to just 62 producers\u003c/a> (starting with Tyson Foods) in order to get meat and dairy on school meal trays, compared to just a fraction of that to fruit and vegetable suppliers.\u003c/p>\n\u003cp>But the big guns in the industry’s arsenal are “free trade” agreements. These trade deals \u003ca href=\"https://www.grain.org/e/5639\">artificially prop up production and consumption\u003c/a> by promoting the dumping of cheap meat and dairy into poor countries’ economies. They include clauses that eliminate protections for local farmers from foreign competitors. They also make it illegal to grant preference to local suppliers or products and they make government regulations subject to investor-state dispute settlement under which a foreign company can sue governments that adopt social or environmental legislation that they think undermines their profits.\u003c/p>\n\u003cfigure id=\"attachment_116472\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/170329-meat-2.jpg\" alt=\"Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\" width=\"1200\" height=\"808\" class=\"size-full wp-image-116472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\u003c/figcaption>\u003c/figure>\n\u003cp>Not all meat production is the same, of course. Small scale mixed farmers and herders who graze animals on land where crops often cannot be grown are the sustainable old-guard. Their production and consumption systems contribute relatively few greenhouse gases, while improving family nutrition and livelihoods and forming an integral part of people’s cultural and religious traditions.\u003c/p>\n\u003cp>But even if they’re better for the planet, small-scale farmers and ranchers don’t have the political clout that industry has. Factory farms are the most rapidly growing segment of meat and dairy production, accounting for \u003ca href=\"http://www.worldwatch.org/rising-number-farm-animals-poses-environmental-and-public-health-risks-0\">80 percent of the growth\u003c/a> of global meat and dairy in recent years. Industrial livestock production has grown at twice the annual rate of traditional, diversified farming systems, and at more than six times the annual growth rate of production based on grazing.\u003c/p>\n\u003cp>\u003cstrong>Change is Possible\u003c/strong>\u003c/p>\n\u003cp>Yet it’s not unimaginable to shift, at scale, away from industrial meat. Last month, Friends of the Earth and Oakland Unified School District\u003ca href=\"http://civileats.com/2017/03/09/less-meat-better-food-happier-kids-oakland-unified-reinvents-its-school-lunch/\"> published the result\u003c/a> of a unique two-year experiment. The district reduced animal protein on school menus by 30 percent while increasing fruit, vegetables, and legumes. When kids ate meat, it came from local organic producers. The result: a 14 percent reduction in the school’s food carbon footprint and $42,000 savings in the cost of the meals. Perhaps most remarkable: the children reported increased satisfaction with the healthy, regionally sourced meals.\u003c/p>\n\u003cp>The Oakland school initiative is smart and, unlike the U.S. meat industry’s practices, deserves to be shared and spread widely. But we can’t just default to letting our children solve climate change for us. Voting with one’s fork or school menu is important, but that alone won’t restore small-scale production, and it won’t detoxify agricultural politics of corporate influence. Larger-scale policy change is vital. Some governments—including \u003ca href=\"http://www.jordbruksverket.se/download/18.5df17f1c13c13e5bc4f800039403/En+h%8Cllbar+k%9Attkonsumtion.pdf\">Sweden\u003c/a>, the \u003ca href=\"http://www.triplepundit.com/2016/03/cut-meat-say-new-netherlands-dietary-guidelines/\">Netherlands\u003c/a> and \u003ca href=\"https://www.theguardian.com/world/2016/jun/20/chinas-meat-consumption-climate-change\">China\u003c/a>—have started formulating recommendations that people eat less meat in the interest of reducing climate emissions.\u003c/p>\n\u003cp>De-meatifying the world will require more from legislators, and more from consumers. It will mean rejecting the meat-marketing and the fertilizer, feed, and fossil fuel industries, too. It will mean pushing back on the trade agreements of which these industries are so fond—and doing so without backing into the nationalism of the right. (It is striking that earlier this year we saw \u003ca href=\"https://www.facebook.com/TomiLahren/videos/1190032107756641/\">a Trump supporter\u003c/a> go head-to-head against \u003ca href=\"https://www.facebook.com/BeefUSA/videos/vb.119381467680/10154282483617681/?type=3&theater\">the U.S. meatpacking industry\u003c/a> in defense of sustainable beef.)\u003c/p>\n\u003cp>The rift between the left and the right around climate change turns on whether you think industrial meatification is an unintended consequence of the food system or its embodiment. If it’s no accident that today’s food system exploits animals, humans and nature, then it’s clear that a radically transformed system—one that moves beyond capitalism—is what’s needed.\u003c/p>\n\u003cp>Buying America First won’t save us from the worst of Big Meat. But it looks as if there are \u003ca href=\"https://www.r-calfusa.com/\">many\u003c/a>\u003ca href=\"http://www.worc.org/\">ranchers\u003c/a>, educators, and \u003ca href=\"http://nffc.net/\">small-scale farmers\u003c/a> who are ready to take a more radical stand. If consumers are ready to boycott Big Meat for good, permanently choosing to support sustainable animal raising by paying more for it, there’s hope for us all.\u003c/p>\n\u003cp>\u003cstrong>About the Authors\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.grain.org/\">GRAIN\u003c/a> is a small, international non-profit collective that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Raj Patel is an activist, academic and author of Stuffed and Starved and The Value of Nothing. You can follow him on \u003ca href=\"https://twitter.com/_RajPatel\">Twitter\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116469/the-global-dangers-of-industrial-meat","authors":["byline_bayareabites_116469"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_358","bayareabites_60"],"tags":["bayareabites_13636","bayareabites_12363","bayareabites_15800","bayareabites_8914","bayareabites_243"],"featImg":"bayareabites_116473","label":"bayareabites"},"bayareabites_100134":{"type":"posts","id":"bayareabites_100134","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100134","score":null,"sort":[1441642179000]},"guestAuthors":[],"slug":"these-are-the-people-who-haul-our-food-across-america","title":"These Are The People Who Haul Our Food Across America","publishDate":1441642179,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Chefs may now be celebrities, farmers our food heroes, and small-batch producers worthy of culinary canonization. Yet the workers who make up one of the largest groups in the American food system rarely get a mention: truckers.\u003c/p>\n\u003cp>\"When you sit down to eat at the table, give a little thought to how this food got to your house. In most cases, it's been in the back of a trailer, driven for some distance by one of America's truckers,\" says Todd Dills, senior editor of\u003ca href=\"http://www.overdriveonline.com/\"> Overdrive Magazine\u003c/a>.\u003c/p>\n\u003cp>Many of the drivers who haul produce and livestock across the country every day are small-scale owner-operators, says Dills. The model dates back to the 1930s, he says, when farmers would haul their own product.\u003c/p>\n\u003cp>These days, even the most orthodox locavores depend on farmers who depend on truckers to bring them seeds, tools, and machinery.\u003c/p>\n\u003cp>Truckers like\u003ca href=\"https://www.youtube.com/watch?v=WuhS5ehMc1s\"> Cody Blankenship\u003c/a>, owner of 4BTrucking, who operates out of Waco, Texas. He grew up in a cattle family and started off hauling animals destined for steaks and burgers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He says moving livestock is some of the hardest trucking work – and not just because of \"the crazy shipping hours\" or the risk of tipping over with a top-heavy, double-decker \"bull wagon\" carrying 25,000 pounds on each floor. It also requires knowing how to handle animals, he says, and understanding, for example, what might make cattle skittish and result in injury along the drive. Because if an animal gets trampled, \"you're going to pay for half of whatever you lose,\" says Blankenship.\u003c/p>\n\u003cp>Nowadays, he tends to haul fresh produce like green beans. But that can take him a thousand miles from home. When the harvest begins, he heads to Florida to pick up, and as the season moves north, so does Blankenship, following the crop up through Maryland, Delaware, and into Pennsylvania.\u003c/p>\n\u003cp>That East Coast run can take this Texas driver away from his 4 and 6-year-old daughters for as long as five weeks at a time.\u003c/p>\n\u003cp>Which is why Blankenship says the black-eyed pea harvest closer to home is \"probably one of my favorite things to do.\" When the spring and fall crops are ready, Blankenship hauls the Southern delicacy from south Texas, near Corpus Christi, to the cannery in Arkansas.\u003c/p>\n\u003cfigure id=\"attachment_100136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/image3.jpg_custom-1b3d0450b1135169a2362ea273dc7018ad9171a7-e1441574798889.jpe\" alt=\"Blankenship says truckers like him who move food and livestock spend a lot of time "out in the country, and out in the middle of nowhere, so you've got to be prepared and a little self-sufficient."\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-100136\">\u003cfigcaption class=\"wp-caption-text\">Blankenship says truckers like him who move food and livestock spend a lot of time \"out in the country, and out in the middle of nowhere, so you've got to be prepared and a little self-sufficient.\" \u003ccite>(Courtesy Cody Blankenship )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among his various customers, Blankenship logs about a hundred thousand miles a year — the average for owner-operators. But hauling food is a very different life, he says, from the image most Americans have of truckers, of the \"guys that run from the major cities down the interstate where they can stop at a truck stop.\"\u003c/p>\n\u003cp>Because they're moving farm goods, he says, \"we're out in the country, and out in the middle of nowhere, so you've got to be prepared and a little self-sufficient.\"\u003c/p>\n\u003cp>And trucking requires driving big machines in some pretty tight spots in remote places, says \u003ca href=\"http://www.lnstrucking.com/\">Larry Frick\u003c/a>. He hauls so much for the maple syrup industry in the U.S. and Canada that he's known as the \"Maple Shipping King.\"\u003c/p>\n\u003cp>\"I got to go a mile-and-a-half on a logging trail to get the maple syrup picked up in Vermont with a 50-foot trailer,\" Frick says. And then \"there's another one in West Virginia, where I go seven-and-a-half miles on a little one-lane road.\"\u003c/p>\n\u003cp>The Salt caught up with Frick just after he'd finished a drop in Ohio. When I ask about his day, he begins by saying, \"It started last night.\" He left Wausau, Wis., where his company, L&S Trucking, is based, and drove 300 miles to Chicago for two pick-ups. As we talk, he's on his way to New York, then up to Vermont, where he'll reload with cargo headed back to Wisconsin before going south just over the Massachusetts border, where he'll pick up loads to drop in New York, Ohio and Michigan.\u003c/p>\n\u003cp>This kind of schedule means time is a problem for a long-distance trucker. Not the hours sitting alone in the cab, but the hours wasted while waiting on unprepared clients.\u003c/p>\n\u003cp>Because owner-operators are typically paid based on a percentage or by the mile, not by the hour, \"there is no financial incentive for those who ship or receive a truck to make efficient use of that driver's time,\" says Norita Taylor of the\u003ca href=\"http://www.ooida.com/\"> Owner-Operator Independent Drivers Association\u003c/a>. So truckers, she says, \"are treated like rolling warehouses\" and are often kept waiting hours on end at loading docks.\u003c/p>\n\u003cfigure id=\"attachment_100137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/image6.jpg_custom-2bbf93f580eb89a88f5021cbebd095ad7d9ceaac-e1441574855128.jpe\" alt=\"Blankenship started out moving livestock, some of the hardest work in trucking. These days he tends to haul fresh produce like this load of green beans.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-100137\">\u003cfigcaption class=\"wp-caption-text\">Blankenship started out moving livestock, some of the hardest work in trucking. These days he tends to haul fresh produce like this load of green beans. \u003ccite>(Courtesy Cody Blankenship )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a safety measure, f\u003ca href=\"http://www.fmcsa.dot.gov/regulations/hours-service/summary-hours-service-regulations\">ederal regulations\u003c/a> require drivers to work no more than 14 hours in a 24-hours period before taking a 10-hour break. And once the clock starts ticking, it doesn't stop, so sitting and waiting eats into the drive time, and that eats into the profits.\u003c/p>\n\u003cp>For Blankenship, \"Trucking is not a 9-to-5 job. It's really a 24-hour operation.\"\u003c/p>\n\u003cp>Which makes Labor Day just another day for drivers.\u003c/p>\n\u003cp>\"I'll be working all weekend,\" says Frick. \"I probably won't get home until Monday night or Tuesday. And then I've got to get back out East straight away.\"\u003c/p>\n\u003cp>He does, however, hope to be doing his own holiday grilling — using the George Foreman inside his truck cab.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Anne Bramley, a writer and independent scholar based in Norwich, U.K., is the author of \u003ca href=\"http://www.powells.com/biblio/6-9781584797197-2\">Eat Feed Autumn Winter\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Farmers, chefs and small-batch producers get a lot of praise these days. Truckers are rarely mentioned — yet most of the food that ends up on our dinner tables depends on their labor.","status":"publish","parent":0,"modified":1441730746,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":993},"headData":{"title":"These Are The People Who Haul Our Food Across America | KQED","description":"Farmers, chefs and small-batch producers get a lot of praise these days. Truckers are rarely mentioned — yet most of the food that ends up on our dinner tables depends on their labor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"These Are The People Who Haul Our Food Across America","datePublished":"2015-09-07T16:09:39.000Z","dateModified":"2015-09-08T16:45:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100134 http://ww2.kqed.org/bayareabites/?p=100134","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/07/these-are-the-people-who-haul-our-food-across-america/","disqusTitle":"These Are The People Who Haul Our Food Across America","nprByline":"Anne Bramley, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"437308936","nprApiLink":"http://api.npr.org/query?id=437308936&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/05/437308936/these-are-the-people-who-haul-our-food-across-america?ft=nprml&f=437308936","nprRetrievedStory":"1","nprPubDate":"Sat, 05 Sep 2015 07:03:00 -0400","nprStoryDate":"Sat, 05 Sep 2015 07:03:35 -0400","nprLastModifiedDate":"Sat, 05 Sep 2015 07:03:35 -0400","path":"/bayareabites/100134/these-are-the-people-who-haul-our-food-across-america","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chefs may now be celebrities, farmers our food heroes, and small-batch producers worthy of culinary canonization. Yet the workers who make up one of the largest groups in the American food system rarely get a mention: truckers.\u003c/p>\n\u003cp>\"When you sit down to eat at the table, give a little thought to how this food got to your house. In most cases, it's been in the back of a trailer, driven for some distance by one of America's truckers,\" says Todd Dills, senior editor of\u003ca href=\"http://www.overdriveonline.com/\"> Overdrive Magazine\u003c/a>.\u003c/p>\n\u003cp>Many of the drivers who haul produce and livestock across the country every day are small-scale owner-operators, says Dills. The model dates back to the 1930s, he says, when farmers would haul their own product.\u003c/p>\n\u003cp>These days, even the most orthodox locavores depend on farmers who depend on truckers to bring them seeds, tools, and machinery.\u003c/p>\n\u003cp>Truckers like\u003ca href=\"https://www.youtube.com/watch?v=WuhS5ehMc1s\"> Cody Blankenship\u003c/a>, owner of 4BTrucking, who operates out of Waco, Texas. He grew up in a cattle family and started off hauling animals destined for steaks and burgers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He says moving livestock is some of the hardest trucking work – and not just because of \"the crazy shipping hours\" or the risk of tipping over with a top-heavy, double-decker \"bull wagon\" carrying 25,000 pounds on each floor. It also requires knowing how to handle animals, he says, and understanding, for example, what might make cattle skittish and result in injury along the drive. Because if an animal gets trampled, \"you're going to pay for half of whatever you lose,\" says Blankenship.\u003c/p>\n\u003cp>Nowadays, he tends to haul fresh produce like green beans. But that can take him a thousand miles from home. When the harvest begins, he heads to Florida to pick up, and as the season moves north, so does Blankenship, following the crop up through Maryland, Delaware, and into Pennsylvania.\u003c/p>\n\u003cp>That East Coast run can take this Texas driver away from his 4 and 6-year-old daughters for as long as five weeks at a time.\u003c/p>\n\u003cp>Which is why Blankenship says the black-eyed pea harvest closer to home is \"probably one of my favorite things to do.\" When the spring and fall crops are ready, Blankenship hauls the Southern delicacy from south Texas, near Corpus Christi, to the cannery in Arkansas.\u003c/p>\n\u003cfigure id=\"attachment_100136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/image3.jpg_custom-1b3d0450b1135169a2362ea273dc7018ad9171a7-e1441574798889.jpe\" alt=\"Blankenship says truckers like him who move food and livestock spend a lot of time "out in the country, and out in the middle of nowhere, so you've got to be prepared and a little self-sufficient."\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-100136\">\u003cfigcaption class=\"wp-caption-text\">Blankenship says truckers like him who move food and livestock spend a lot of time \"out in the country, and out in the middle of nowhere, so you've got to be prepared and a little self-sufficient.\" \u003ccite>(Courtesy Cody Blankenship )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among his various customers, Blankenship logs about a hundred thousand miles a year — the average for owner-operators. But hauling food is a very different life, he says, from the image most Americans have of truckers, of the \"guys that run from the major cities down the interstate where they can stop at a truck stop.\"\u003c/p>\n\u003cp>Because they're moving farm goods, he says, \"we're out in the country, and out in the middle of nowhere, so you've got to be prepared and a little self-sufficient.\"\u003c/p>\n\u003cp>And trucking requires driving big machines in some pretty tight spots in remote places, says \u003ca href=\"http://www.lnstrucking.com/\">Larry Frick\u003c/a>. He hauls so much for the maple syrup industry in the U.S. and Canada that he's known as the \"Maple Shipping King.\"\u003c/p>\n\u003cp>\"I got to go a mile-and-a-half on a logging trail to get the maple syrup picked up in Vermont with a 50-foot trailer,\" Frick says. And then \"there's another one in West Virginia, where I go seven-and-a-half miles on a little one-lane road.\"\u003c/p>\n\u003cp>The Salt caught up with Frick just after he'd finished a drop in Ohio. When I ask about his day, he begins by saying, \"It started last night.\" He left Wausau, Wis., where his company, L&S Trucking, is based, and drove 300 miles to Chicago for two pick-ups. As we talk, he's on his way to New York, then up to Vermont, where he'll reload with cargo headed back to Wisconsin before going south just over the Massachusetts border, where he'll pick up loads to drop in New York, Ohio and Michigan.\u003c/p>\n\u003cp>This kind of schedule means time is a problem for a long-distance trucker. Not the hours sitting alone in the cab, but the hours wasted while waiting on unprepared clients.\u003c/p>\n\u003cp>Because owner-operators are typically paid based on a percentage or by the mile, not by the hour, \"there is no financial incentive for those who ship or receive a truck to make efficient use of that driver's time,\" says Norita Taylor of the\u003ca href=\"http://www.ooida.com/\"> Owner-Operator Independent Drivers Association\u003c/a>. So truckers, she says, \"are treated like rolling warehouses\" and are often kept waiting hours on end at loading docks.\u003c/p>\n\u003cfigure id=\"attachment_100137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/image6.jpg_custom-2bbf93f580eb89a88f5021cbebd095ad7d9ceaac-e1441574855128.jpe\" alt=\"Blankenship started out moving livestock, some of the hardest work in trucking. These days he tends to haul fresh produce like this load of green beans.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-100137\">\u003cfigcaption class=\"wp-caption-text\">Blankenship started out moving livestock, some of the hardest work in trucking. These days he tends to haul fresh produce like this load of green beans. \u003ccite>(Courtesy Cody Blankenship )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a safety measure, f\u003ca href=\"http://www.fmcsa.dot.gov/regulations/hours-service/summary-hours-service-regulations\">ederal regulations\u003c/a> require drivers to work no more than 14 hours in a 24-hours period before taking a 10-hour break. And once the clock starts ticking, it doesn't stop, so sitting and waiting eats into the drive time, and that eats into the profits.\u003c/p>\n\u003cp>For Blankenship, \"Trucking is not a 9-to-5 job. It's really a 24-hour operation.\"\u003c/p>\n\u003cp>Which makes Labor Day just another day for drivers.\u003c/p>\n\u003cp>\"I'll be working all weekend,\" says Frick. \"I probably won't get home until Monday night or Tuesday. And then I've got to get back out East straight away.\"\u003c/p>\n\u003cp>He does, however, hope to be doing his own holiday grilling — using the George Foreman inside his truck cab.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Anne Bramley, a writer and independent scholar based in Norwich, U.K., is the author of \u003ca href=\"http://www.powells.com/biblio/6-9781584797197-2\">Eat Feed Autumn Winter\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100134/these-are-the-people-who-haul-our-food-across-america","authors":["byline_bayareabites_100134"],"categories":["bayareabites_10916"],"tags":["bayareabites_13636","bayareabites_14799","bayareabites_14800","bayareabites_14798"],"featImg":"bayareabites_100135","label":"bayareabites"},"bayareabites_85351":{"type":"posts","id":"bayareabites_85351","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85351","score":null,"sort":[1406743056000]},"guestAuthors":[],"slug":"want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp","title":"Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp","publishDate":1406743056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85352\" class=\"wp-caption aligncenter\" style=\"max-width: 3294px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\" alt=\"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\" width=\"3294\" height=\"2198\" class=\"size-full wp-image-85352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Small fatty fish like mackerel, herring, sardines and anchovies are high in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">omega-3s\u003c/a>, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=111509588\">vitamin D\u003c/a> and low on the food chain.\u003c/p>\n\u003cp>Those shining attributes have earned them plenty of nods from doctors and environmentalists alike, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">reported\u003c/a>. They're not among the \u003ca href=\"http://www.aboutseafood.com/about/about-seafood/top-10-consumed-seafoods\">most popular seafoods\u003c/a> in the U.S., though, partly because of their fishy taste.\u003c/p>\n\u003cp>But if you knew that eating these fish would mean shrinking your carbon footprint a wee bit, would that convince you to buy them over say, that bag of frozen shrimp you just mindlessly threw into your grocery cart?\u003c/p>\n\u003cp>\u003ca href=\"http://www.imas.utas.edu.au/people/profiles/postgraduate/p/robert-parker\">Robert Parker\u003c/a> is betting that if you care about eating greener, you'll want to know about how much fuel it takes to catch your favorite fish. He's a Ph.D. candidate from Nova Scotia, studying the fishing industry at the University of Tasmania in Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Parker and \u003ca href=\"http://www.dal.ca/faculty/management/sres/faculty-staff/our-faculty/peter-tyedmers.html\">Peter Tyedmers\u003c/a>, who directs the School for Resource and Environmental Studies at Dalhousie University in Halifax, recently published an analysis of a fishing industry fuel use database Tyedmers developed. Their analysis finds that fisheries producing the small fish – sardines, mackerel, and anchovies — are \"among the most energy and carbon-efficient forms of protein production.\" The paper appeared in the journal \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12087/abstract\">Fish and Fisheries\u003c/a> on July 4.\u003c/p>\n\u003cp>They also found that fishing for shrimp and lobster are almost as fuel-intensive as raising livestock. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, raising livestock has more of an impact on the environment than any other food we eat.\u003c/p>\n\u003cp>For example, Parker says, to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel.\u003c/p>\n\u003cp>In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel.\u003c/p>\n\u003cp>Now, U.S. and Canadian lobster outfits \"are a bit more efficient because of the higher lobster biomass in the ocean,\" he says. But they are still burning close to 264 gallons of fuel to catch those 2,200 pounds of crustacean.\u003c/p>\n\u003cp>So why is all this fuel getting burned? As the fishing industry has evolved in the last century from throwing out a few lines over the local dock to industrialized operations, we've been able to fish in more parts of the ocean and freeze our catch right on the boats.\u003c/p>\n\u003cblockquote>\n\u003cp>But \"a consequence of many of these advancements has been the increased reliance of fisheries on larger vessels, the motorization of fishing fleets with more powerful engines and the increased demand by fisheries for fossil fuels to power everything from propulsion and gear operation to on-board processing, refrigeration and ancillary services such as navigational aids,\" the paper says.\u003c/p>\n\u003c/blockquote>\n\u003cp>And the boats – not the packing plants or trucks transporting fish to the store — are where the bulk of the burn comes from, Parker says. The energy needed to get fish to the dock accounts for 60 to 90 percent of the fishing industry's total energy use and emissions.\u003c/p>\n\u003cp>\"Fuel is the second biggest cost\" in fish production, says Parker, and labor is first, so to encourage more efficient fisheries – and fewer greenhouse gas emissions — we should be \"implementing measures shown to decrease fuel consumption.\"\u003c/p>\n\u003cp>And what people do with the fish is inefficient, too. Much of the mackerel, sardines and anchovies get turned to livestock and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">aquaculture feed\u003c/a>, rather than going right to hungry humans. So we're \"taking an efficient system and making it part of an average or inefficient system,\" he says.\u003c/p>\n\u003cp>But getting more people to eat these fish is a tough sell, at least on this side of the Atlantic. Parker himself admits that he wasn't always a herring fan, but on a trip to Denmark, that's what was served at the hotel breakfast, so he gave it a try.\u003c/p>\n\u003cp>Now, he's a believer. \"If you have pickled herring, it's one of the most delicious things,\" he says.\u003c/p>\n\u003cp>Parker acknowledges that his fuel and fishing study has some limitations. For starters, its largely built from fisheries data from Europe and Australia, where the best records are kept, as well as some from North America. The database\u003cstrong> \u003c/strong>does not have much data on fuel use and fishing in the developing world — yet.\u003c/p>\n\u003cp>Also, he notes, fisheries are not generally giant offenders when it comes to the food system's carbon emissions. \"Fisheries in general have a relatively low carbon footprint when it comes to food ... they don't have [\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">the] methane\u003c/a> associated with cows, and feed costs,\" he says.\u003c/p>\n\u003cp>But they hope their work goes beyond emissions. \"We're looking at all the different factors now – we need to feed people, we need to support rural communities, we need to provide healthy and high quality food to people – one niche issue is the role of fisheries in fuel consumption.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Sardines and other small, oily fish are some of the most nutritious in the sea. Now there's another reason to eat them: Fishermen use a lot less fuel to catch them than many other kinds of seafood.","status":"publish","parent":0,"modified":1406743056,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":877},"headData":{"title":"Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp | KQED","description":"Sardines and other small, oily fish are some of the most nutritious in the sea. Now there's another reason to eat them: Fishermen use a lot less fuel to catch them than many other kinds of seafood.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp","datePublished":"2014-07-30T17:57:36.000Z","dateModified":"2014-07-30T17:57:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85351 http://blogs.kqed.org/bayareabites/?p=85351","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/30/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp/","disqusTitle":"Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp","nprByline":"April Fulton","nprStoryId":"336301714","nprApiLink":"http://api.npr.org/query?id=336301714&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp?ft=3&f=336301714","nprRetrievedStory":"1","nprPubDate":"Tue, 29 Jul 2014 17:13:00 -0400","nprStoryDate":"Tue, 29 Jul 2014 17:07:00 -0400","nprLastModifiedDate":"Tue, 29 Jul 2014 17:13:24 -0400","path":"/bayareabites/85351/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85352\" class=\"wp-caption aligncenter\" style=\"max-width: 3294px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\" alt=\"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\" width=\"3294\" height=\"2198\" class=\"size-full wp-image-85352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Small fatty fish like mackerel, herring, sardines and anchovies are high in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">omega-3s\u003c/a>, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=111509588\">vitamin D\u003c/a> and low on the food chain.\u003c/p>\n\u003cp>Those shining attributes have earned them plenty of nods from doctors and environmentalists alike, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">reported\u003c/a>. They're not among the \u003ca href=\"http://www.aboutseafood.com/about/about-seafood/top-10-consumed-seafoods\">most popular seafoods\u003c/a> in the U.S., though, partly because of their fishy taste.\u003c/p>\n\u003cp>But if you knew that eating these fish would mean shrinking your carbon footprint a wee bit, would that convince you to buy them over say, that bag of frozen shrimp you just mindlessly threw into your grocery cart?\u003c/p>\n\u003cp>\u003ca href=\"http://www.imas.utas.edu.au/people/profiles/postgraduate/p/robert-parker\">Robert Parker\u003c/a> is betting that if you care about eating greener, you'll want to know about how much fuel it takes to catch your favorite fish. He's a Ph.D. candidate from Nova Scotia, studying the fishing industry at the University of Tasmania in Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Parker and \u003ca href=\"http://www.dal.ca/faculty/management/sres/faculty-staff/our-faculty/peter-tyedmers.html\">Peter Tyedmers\u003c/a>, who directs the School for Resource and Environmental Studies at Dalhousie University in Halifax, recently published an analysis of a fishing industry fuel use database Tyedmers developed. Their analysis finds that fisheries producing the small fish – sardines, mackerel, and anchovies — are \"among the most energy and carbon-efficient forms of protein production.\" The paper appeared in the journal \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12087/abstract\">Fish and Fisheries\u003c/a> on July 4.\u003c/p>\n\u003cp>They also found that fishing for shrimp and lobster are almost as fuel-intensive as raising livestock. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, raising livestock has more of an impact on the environment than any other food we eat.\u003c/p>\n\u003cp>For example, Parker says, to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel.\u003c/p>\n\u003cp>In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel.\u003c/p>\n\u003cp>Now, U.S. and Canadian lobster outfits \"are a bit more efficient because of the higher lobster biomass in the ocean,\" he says. But they are still burning close to 264 gallons of fuel to catch those 2,200 pounds of crustacean.\u003c/p>\n\u003cp>So why is all this fuel getting burned? As the fishing industry has evolved in the last century from throwing out a few lines over the local dock to industrialized operations, we've been able to fish in more parts of the ocean and freeze our catch right on the boats.\u003c/p>\n\u003cblockquote>\n\u003cp>But \"a consequence of many of these advancements has been the increased reliance of fisheries on larger vessels, the motorization of fishing fleets with more powerful engines and the increased demand by fisheries for fossil fuels to power everything from propulsion and gear operation to on-board processing, refrigeration and ancillary services such as navigational aids,\" the paper says.\u003c/p>\n\u003c/blockquote>\n\u003cp>And the boats – not the packing plants or trucks transporting fish to the store — are where the bulk of the burn comes from, Parker says. The energy needed to get fish to the dock accounts for 60 to 90 percent of the fishing industry's total energy use and emissions.\u003c/p>\n\u003cp>\"Fuel is the second biggest cost\" in fish production, says Parker, and labor is first, so to encourage more efficient fisheries – and fewer greenhouse gas emissions — we should be \"implementing measures shown to decrease fuel consumption.\"\u003c/p>\n\u003cp>And what people do with the fish is inefficient, too. Much of the mackerel, sardines and anchovies get turned to livestock and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">aquaculture feed\u003c/a>, rather than going right to hungry humans. So we're \"taking an efficient system and making it part of an average or inefficient system,\" he says.\u003c/p>\n\u003cp>But getting more people to eat these fish is a tough sell, at least on this side of the Atlantic. Parker himself admits that he wasn't always a herring fan, but on a trip to Denmark, that's what was served at the hotel breakfast, so he gave it a try.\u003c/p>\n\u003cp>Now, he's a believer. \"If you have pickled herring, it's one of the most delicious things,\" he says.\u003c/p>\n\u003cp>Parker acknowledges that his fuel and fishing study has some limitations. For starters, its largely built from fisheries data from Europe and Australia, where the best records are kept, as well as some from North America. The database\u003cstrong> \u003c/strong>does not have much data on fuel use and fishing in the developing world — yet.\u003c/p>\n\u003cp>Also, he notes, fisheries are not generally giant offenders when it comes to the food system's carbon emissions. \"Fisheries in general have a relatively low carbon footprint when it comes to food ... they don't have [\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">the] methane\u003c/a> associated with cows, and feed costs,\" he says.\u003c/p>\n\u003cp>But they hope their work goes beyond emissions. \"We're looking at all the different factors now – we need to feed people, we need to support rural communities, we need to provide healthy and high quality food to people – one niche issue is the role of fisheries in fuel consumption.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85351/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp","authors":["byline_bayareabites_85351"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_13636","bayareabites_13637","bayareabites_527"],"featImg":"bayareabites_85352","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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